Lock the lid into place. Over high heat bring to high pressure. Lower the heat just enough to maintain the pressure at high and cook for 5 minutes. Reduce pressure with a quick-release method. Remove the lid, tilting it away from you to allow any excess steam to escape.

Puree the soup in a blender (for a smoother texture), food mill, or food processor. Add maple syrup to taste.

Return the soup to the pot and rewarm. Thin slightly with water or orange juice, if necessary. Garnish with toasted pumpkin seeds.